Chop the leek, garlic and sauté in butter until softened, add the rice and mix well for a few minutes, now pour in the white wine and stock, allow to simmer until rice is nearly cooked. Now that the rice is nearly cooked pour in the cream and diced mango stirring continuously than remove from heat and add the crushed almonds. To prepare the duck, remove the duck extra fat and crisscross the fat left with a sharp knife, seal on a well preheated pan fat side first and finish in oven for approximately 9 minutes at 180`c. Blanch the asparagus and sauté the sliced mushrooms. Allow the duck to rest before slicing and serving on top of the risotto. Press both garlic cloves and in a small pot put all the ingredients and sauté on very low heat until butter is browned and serve over the dish.